| 摘要 |
PURPOSE:To obtain vinegared rice (SUSHI rice) having high quality and excellent appearance and preservability without adding additional vinegar after rice cooking by mixing washed and drained rice with a branched-type cyclodextrin, a specific additive and food vinegar and cooking the mixture. CONSTITUTION:The objective vinegared rice is prepared by mixing (A) washed and drained rice with (B) a branched-type cyclodextrin produced by adding maltose to cyclodextrin, (C) an additive produced by adding Bacillus natto to a mixture of defatted rice bran, soybean flour and water, fermenting the mixture at pH9-11, filtering the fermentation product, adding saponin to the filtrate and adjusting the pH to 2.5-3.5 with citric acid and (D) a food vinegar and cooking the obtained mixture. |
